Salt Lake City chef Viet Pham is a huge fan of the onion family, and leeks are probably his favorite. This is one of his go-to methods for serving them, topped with tangy yogurt and a popular chef garnish—roasted walnuts finely grated on a Microplane. Slideshow:  More Leek Recipes 

March 2014

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Credit: © Cedric Angeles

Recipe Summary test

total:
45 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°. In a small bowl, blend the yogurt with the lemon zest, marjoram and sugar. Season with salt and pepper and mix well.

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  • Spread the walnuts in a small cake pan and toast in the oven for 7 to 8 minutes, until browned and fragrant. Transfer to a plate to cool.

  • Spread the leeks on a baking sheet in a single layer. Drizzle with 3 tablespoons of olive oil and the lemon juice and season with salt and pepper; rub to coat the leeks thoroughly. Roast for about 20 minutes, tossing occasionally, until the leeks are tender, golden and crispy in spots.

  • Transfer the leeks to a platter or plates. Coarsely chop half of the walnuts. Using a Microplane, finely shave the rest of the walnuts over the leeks. Drizzle with olive oil and serve with the yogurt sauce.

Make Ahead

Refrigerate the yogurt sauce for up to 2 days.

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